Beat 1½ cups of lukewarm water, 1 cup of lukewarm milk, 2 tablespoons of melted butter, 3½ cups of all-purpose flour, 2½ teaspoons of instant yeast, 1 teaspoon of baking powder, and 1¼ teaspoons of salt together for 2 minutes.
Leave at room temperature for about 1 hour, until bubbly. Toward the end, heat a griddle or frying pan over medium-low heat, to about 325°F / 165°C.
Lightly grease the griddle, then set well-greased 3¾in / 9.5cm English muffin rings on it. Pour a scant ¼ cup of batter into each ring.
After about 4 minutes, lift off the rings with tongs. Cook for about 10 minutes in all, until the tops are full of small holes, then turn and cook for 5 minutes more. Repeat with the remaining batter.
